Pickled Garlic

[tim]

We were talking about clove size elsewhere.  I mentioned the Spanish stuff.


How do they get every one a perfect size? By discarding the 50% of small ones you get on the average UK grown bulb??

[tim]

[calendula]

looks are everything but I can't get my head round pickled garlic, doesn't do anything for me - how do you use it Tim

now roasted garlic is another thing, yummy

[tim]

Just as Tapas or somesuch!

[Curryandchips]

Yes, I eat them like olives too. Throw a handful onto some cooked savoury rice ...

Fortunately, we all like garlic in our house ...  :)

[Hyacinth]

Who WAS it who posted their recipe for pickled garlic a good while back, and does anyone have their recipe? I remember only that the poster was male, and that his kiddies ate them like sweeties ::)  I remember I tried it and it was really really good....

[calendula]

Yes, I eat them like olives too.

:o

not kissable then  ;D

I must be missing something - can't live without garlic, love it, but.......

[cambourne7]

how long do they last??

I think the smaller cloves you can mash up and store in olive oil like easy garlic.

[Flunky]

What ever you do DO NOT leave them near you, they absolutely stink. My father used to do it in Spain. No word of a lie you could smell them through the jar and balcony doors. They reeked.

Apparently tasted lovely !

[SamLouise]

Who WAS it who posted their recipe for pickled garlic a good while back, and does anyone have their recipe? I remember only that the poster was male, and that his kiddies ate them like sweeties ::)  I remember I tried it and it was really really good....

Palustris if I remember rightly.  I also followed his instructions but alas, the menfolk in my house didn't like them!  I ended up posting them to the MIL.

[tim]

Mamta does one.

Or do you mean Gavin's Relish??

[calendula]

if you do a search then it seems that it is Gavin's that comes up trumps (whoever Gavin is)

still not sure if I'm tempted  :-\

[redimp]

Gavin is Gavin of Growing vegetables on a Leeds allotment - an absolute boon when I was a complete novice.  Used to post on here but does not seem to anymore and does not seem to keep his website up to date either.  I hope he and his are all alright.

[tim]

His Relish is delicious!

[antipodes]

I dunno if it counts as pickled garlic but here in France I have eaten preserved garlic - it is crunchy and packed in oil!! does anyone know how that is made? I wonder if it is brined? And you don't pong once you have eaten it!
And I am CONVINCED that this year's garlic crop will be good!! The stems are looking thick and healthy!! and still very green with several leaves. I overwintered them...and followed TIM's advice on using massive cloves.
WHy don't we have a fingers crossed smiley?  ;D